Slow Cooker Mississippi Roast (no packets)–with just a handful of ingredients and your trusty crockpot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for. The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich.
Get the INSTANT POT version of the recipe here
Slow Cooker Mississippi Roast (no packets)
I am not a huge meat person. I like it included in a recipe like my sausage pepperoni ravioli recipe. But as far as a big chunk of meat on my plate…it just doesn’t do anything for me. My husband on the other hand is another story. HOWEVER, this roast was absolutely amazing! I couldn’t believe the amazing flavor. I totally give credit to the pepperoncini juice for the flavor. It just added an amazing zing. This was a perfect Sunday dinner for our family. I hope you try it soon!
A couple of notes about ingredients:
Roast–there are lots of types of roasts out there. However, for this slow cooker Mississippi Roast (no packets) recipe I recommend using a chuck roast or a cross rib roast. Luckily these cuts of meat seem to go on sale every month or so. I find mine usually at Kroger for about 2.99-3.99 per pound.
Better than Bouillon–I have really come to love and appreciate Better than Bouillon products* lately. I used the beef base in this recipe. I buy mine in a large container at Costco and it stays good in my fridge for a very long time.
Pepperoncinis–you can find these small pickled yellow/green peppers next to the pickles. They do add a bit of spice to the dish but it is not overwhelming. My 9-year-old ate the roast with no problems.
More Beef Recipes you’ll love…
Slow Cooker 3 Packet Roast
Slow Cooker French Dip Sandwiches
Slow Cooker Beef and Broccoli
What Slow Cooker Did You Use?
For Slow Cooker Mississippi Roast (no packets) I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
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Slow Cooker Mississippi Roast (no packets)
- Prep Time: 10 minutes
- Cook Time: 8-12 hours on low
- Total Time: 19 minute
- Yield: 8 servings 1x
Description
With just a handful of ingredients and your trusty crockpot you can make the best roast of your life. This particular recipe has no packets of ranch or au jus like the original recipe calls for. The meat is slightly spicy and infused with flavor. This roast is perfect served with mashed potatoes or on a crusty roll as a sandwich.
Ingredients
- 2 pounds chuck roast or cross rib roast
- 1/4 cup butter
- 1 Tbsp Better than Bouillon Beef Base*
- 1/2 cup pepperoncini juice
- 5 pepperoncinis
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
Instructions
- Cut your roast in half, lengthwise. Add it into the slow cooker.
- Add in the butter, bouillon, pepperoncinis juice, pepperoncinis, salt, onion powder, garlic powder, thyme and pepper.
- Cover and cook on low for 8-12 hours, until roast is tender and easily shreddable.
- Shred the roast, stir it into the juices in the slow cooker.
- We like to serve this roast as a sandwich on a crusty roll or with mashed potatoes.
Notes
I used my 6 quart oval Kitchenaid slow cooker.*
Roast–there are lots of types of roasts out there. However, for this slow cooker Mississippi Roast (no packets) recipe I recommend using a chuck roast or a cross rib roast. Luckily these cuts of meat seem to go on sale every month or so. I find mine usually at Kroger for about 2.99-3.99 per pound.
Better than Bouillon–I have really come to love and appreciate Better than Bouillon products* lately. I used the beef base in this recipe. I buy mine in a large container at Costco and it stays good in my fridge for a very long time.
Pepperoncinis–you can find these small pickled yellow/green peppers next to the pickles. They do add a bit of spice to the dish but it is not overwhelming. My 9-year-old ate the roast with no problems.
- Category: Beef
- Method: Slow Cooker
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This is the best roast ever! I have made it several times. I do exactly as written.
Great flavor, not hot but has a kick.
★★★★★
Thanks Colleen! I love it too! I love the zippiness
I am new to crock pot cooking. The recipe says cook for 8-12 hours and I am not supposed to lift the lid. How do I know it’s done? Do I cook it for 10 hours??
You can lift the lid after about 6 hours…just the first few hours it’s important to let it cook uninterrupted.
This roast was amazing! I put the shredded roast on little hawain rolls with sautéed sweet onions and mozzarella cheese to make sliders. It was so good!
★★★★★
Wow that sounds very tasty!
Can someone help please – I don’t have Better than Bouillon for beef. What should I use instead? Should i make a paste from a bouillon cube and eliminate the salt and use unsalted butter? Thanks!
you can use a bouillon cube! should be fine. you may want to lessen the salt amount. You can always add more salt later.
I love this recipe! It’s great as a sandwich. I followed the recipe exactly. While it was cooking I made French bread hoagie rolls. I put black garlic on the bread with roasted red peppers and provolone cheese. I toasted everything in the oven then added the roast. Oh my it was fantastic!
Wow that sounds like a slam dunk dinner!
A 1/2 cup is too much pepperocini juice, at least to me. I made it one other time, but used about a 1/4 cup of banana pepper juice, because that’s what I had when I found the recipe, and it turned out great. I just bought a jar of mild pepperocini’s to try, again – cause if I follow the recipe it should be GREAT, right? It’s uncomfortably hot.
★★★★
I like to buy mild too!
The substitution you made may be the reason for so much spiciness you mention. Banana peppers are MUCH hotter than pepperonis so when substituting the banana peppers you’ll get a much spicier result, For me, that’s even better so I think I’ll throw some of those in as well when I try this recipe. Thanks!!
Pepperocinis not pepperoni!!
He says it was better and less spicy with bananna peppers.
Trying this in my crock pot.